Chicken Basque? Seconds Please!

blog68_chicken1Yesterday, as I was sharing this chicken basque recipe with my good friend, Kristian Alfonso, for her weekly “bring the family together” meal, I was reminded of how delicious it is. Since so many of you have commented about how much you love when I post recipes, I thought I couldn’t leave out this favorite.

This delicious chicken dish is one that everyone loves, and it’s great because it can be prepared ahead of time. Even if you think these are not your favorite ingredients, trust me … the way they infuse is really so yummy.  Give it a try! It’s great with rice or potatoes, over pasta or just on its own.  My mouth is watering writing about it …

Bon appetit!


Chicken Basque

Chicken Basque


  • 4 pounds chicken thighs (about 12), skinless, bone-in
  • 2 tsp. coarse salt, plus more for seasoning
  • 1 tsp. freshly ground black pepper, plus more for seasoning
  • 1 tsp. paprika
  • 1/2 cup all-purpose flour
  • 1/4-cup canola oil
  • 1 medium white onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1/4 cup sherry vinegar
  • 24 pitted green olives (about 1/2 cup)
  • 24 pitted Kalamata olives (about 1/2 cup)
  • 2 (4-ounce) jars artichoke hearts (in water, drained, rinsed & quartered)
  • 4 plum (roma) tomatoes (diced)
  • 1 quart low-sodium chicken broth
  • Lemon wedges


  1. Preheat the over to 375 degrees
  2. Season the chicken liberally w/ 1 tsp. salt, 1/2 tsp. pepper and paprika.
  3. Spread the flour in a large shallow platter, then dredge the chicken lightly in the flour to coat all sides (tap of excess)
  4. Place a large/wide dutch oven on medium - high heat and coat with oil.
  5. When oil is hot, add half of the chicken and brown (4-5 minutes) on each side (to get a good sear, don't move the pieces around too much)
  6. Remove the browned chicken and repeat with remaining chicken thighs.
  7. Leaving the dripping from the chicken in the dutch oven, add the onion, garlic and bell pepper, then cook and stir for about 3 minutes (or until onions and peppers soften)
  8. Pour in the vinegar, stirring as you add.
  9. Add the olives, artichokes, tomatoes and broth
  10. Add the chicken back in the pot and nestle so the thighs are covered with the olives and tomatoes
  11. Season with salt and pepper
  12. Bring the mixture to a boil, then cover and transfer to the oven.
  13. Bake for 1 - 1.5 hours
  14. Squeeze lemon onto the dish before serving


  1. YUM!! We love chicken in our house and this recipe has lots of easy & accessible ingredients. Will be trying it soon! Thank you for sharing so many of your delicious homemade recipes with us! ❤️

  2. Thanks for Sharing Mary Beth!

    I am appreciating especially the recipes from this week and last week, because chicken seems to be something we eat so much of at our house, and its nice to be able to share new recipes with my mom just so we can mix it up a little bit with how we use chicken.

    I see what you mean about the ingredients, but hey, you have to be willing to try different things out right?! From the picture, it looks delicious, and sounds pretty good when all together too, will have to try it out, maybe with rice…
    Thanks again!

  3. Just love all the recipes you post. I get inspired with a new recipe when I can’t think of what to cook next! Thank you Mary Beth and keep them coming♥

  4. Susan Nolen (Suzzy1969)

    Oh this really looks and sounds delicious Mary Beth!…will definitely be trying this one out!….I love any recipe that involves chicken!…thanks for sharing!…can’t wait to try it!…yum!

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